I finished brewing late. The carboy is happily sitting in the freezer. Here is the final recipe
4 lbs. Maris Otter Pale Malt
8 ounce CaraPils
6 ounces flaked wheat
2 ounces cooked oatmeal
6.6 lbs. Briess Pilsen light liquid malt extract
1 lb Hawaiian Turbinado Sugar (sugar in the raw)
1 oz Chinook Hops 60 mins
.5 oz Kent Goldings (whole) 20 mins
.5 oz Kent Goldings (whole) 15 mins
1 tsp irish moss 15 mins
1 tsp Wyeast nutrient 15 mins
1 oz Cascade (whole) 10 mins
Add Turbinado Sugar @ 10 mins
.5 oz Kent Goldings (whole) 5 mins
.5 oz Kent Goldings (whole) 1 min
The final SG was 1.050 @ 76.5F in 6.5 gallons (1.052 corrected)
The oatmeal was prepared by cooking it in 2 cups of water on the stove for 8 minutes then adding another cup of water to thin it out.
The mashing went ok. I had a problem getting the wort to flow. I found that the knot in the hop sock used in my improvised manifold had clogged up the spigot. I ended up dumping the mash into a pot, fixing the manifold, and dumping everything back into the mash tun. I tried to minimize the amount of spashing, but we will see how it goes once fermentation has finished. I collected 13 quarts of wort from the mash. SG was 1.040 @ 87.4 F(1.043 corrected).
The boil was uneventful save a small boilover. I found that wort has a tendency to boil over a min or two after hop additions. I used the airstone for about 40 mins once the wort was in the fermenter to introduce oxygen.
I was going to make an attempt to let the hot and cold break settle once I sparged the wort into the fermenter, but My second carboy that I was going to syphon into had some crud on the inside that I was not able to scrub out. so I left that carboy soaking overnight to see if the crud will come out. I am going to look for something to clean the insides of carboys that is better than a carboy brush. They just don’t seem to be able to get this crud off.
I sparged into the carboy as normal, but this time I only put in 1.5 gallons of water then sparged into the carboy. I rinsed the hops a little to extract the remaining sugars, and topped off with another 1 gallon of spring water and the remainder distilled and RO water.
The only thing to note is that I should have added the yeast starter, then topped up with water to 6 gallon mark, then aerated. This would have worked the best.
The next time I need to remember to chill the water. Also make sure I have a fermenter cleaned so I can let things settle and syphon off the hot and cold break.